Hi everyone.
Im after a faily simple fondant recipe that I can use butter in, instead of shortening, because I cant get any except Copha. Ive only tried fondant once and it was a recipe that calls for Glycerin etc and was very fiddly (melting glycerin and glucose in pot, mixing in extra stuff etc..)
Im looking for one thats a little less fidly, and will do the job with minimal problems.
Thanks, K

if you are new to using fondant, then you are better to buy it. then you are pretty much guarenteed the right texture and consistency. it also means that when you make your own, you know what to look out for.

if you still want to make your own, it is quite a process. i cant be bothered to even try! apparently though once you know what your doing its easier!

http://cakecentral.com/recipes/7446/michele-fosters-fondant
http://cakecentral.com/recipes/?s=marshmallow+fondant
mmf and mmf are two popular recipes on here.

also, as far as i know copha is the equivelent of crisco, so should be fine to use when needed.
xx

Hi,
Thanks for that. I wont buy fondant, its too expensive here. The only supplier we have wants [email protected] for a box of wilton fondant, so when Im doing it for no profit, thats just too much Im afraid.
Im going to make up some on Sat or Sun, a jello MMF and a sugarpaste

kermitncupcake, I just sent you a pm with some tips on making mmf. Hope it helps.

http://cooksdream.com/store/s100120.html

Just a question Have you tried making fondant using Copha? Since it is a form of vegetable fat shortening made from hydrogenated coconut oil, might it not work? Are you able to buy marshmallows in Australia? The MMF recipe uses just a bit of shortening.

Yeah we can get marshmellows here
I was told not to use the Copha in buttercream, so I thought it would be the same with the fondant...

What was the reason that you should not use Copha in buttercream?

I dont know... I wasnt given one, just told by someone on here it wouldnt work

This seems to be why: copha would make ti quite heavy, vegetable shortening and a combo of it, real butter or a butter flavoured margarine like "I can't believe it's not butter" work well, copha will solidify to the point where you will need a chisel to cut the cake and the icing will be to fatty and heavy tasting